Turkish delights

A melting pot of flavours and spices, Turkish cuisine is certainly something to write home about. Tuck into a few of our favourite dishes and whet your appetite for this colourful destination.

Mezze

Technically more a style of eating than a dish itself, mezze has been the cornerstone of Turkish cuisine since time immemorial. Hummus, fava, aubergine dishes, calamari, meatballs and feta cheese all combine to create a wonderful array of appetisers. Mezze are found everywhere from locals’ homes to high-end restaurants and, given that it tastes so good, it’s not hard to see why.

Kebabs

Perhaps Turkey’s most famous export, kebabs come in all shapes and sizes. You may have heard of the ubiquitous döner but the shish, iskender and adana varieties are all definitely worth a try too.

Iskender kebabs are named after culinary visionary Iskender Efendi, who invented the special grill which allows meat to be grilled vertically. They’re traditionally slices of döner kebab served on pita alongside melted butter, creamy yogurt, and a tangy tomato sauce.

Adana kebab is named after one of Turkey’s most famous ‘kebab cities’ and among the spiciest of Turkish kebabs. Usually served with a hearty portion of bulgur and vegetable pilaf, this is one of the most wholesome Turkish dishes out there.

Manti

Manti is Turkey’s own version of Italian ravioli, and you’ll find it served differently across the country. Despite its variations, there is one thing all of its forms have in common – they all taste incredible.

Most often, it’s served as small parcels of dough filled with a delicious mixture of minced lamb and onions. There’s also a vegetarian version, stuffed with aubergine, for those who prefer meat-free dining. The whole affair is finished off with a trio of mouthwatering sauces – caramelised tomato, brown butter and garlic yoghurt. It’s a wonderful, distinctly Turkish, combination of flavours.

Baklava

Turkish desserts are something special and baklava is one of the most ubiquitous. A rich and sweet pastry, baklava consists of layers of flaky filo pastry stuffed with a mouthwatering pistachio filling. Held together with a sugary syrup of honey, this traditional delight is a real indulgent treat. Although the origins of baklava are still somewhat mysterious, it’s thought that this dish first appeared in the imperial kitchens of Istanbul’s Topkapi Palace.

Kunefe

For those who can’t decide between sweet and savoury, kunefe is essentially baklava with a cheese filling. This gourmet delicacy is made with kadayif, a traditional shredded wheat dessert finished with a classic pistachio filling. Served fresh from the oven, the cheese inside will melt in your mouth. Finished off with a large helping of clarified butter and a sprinkle of pistachios, this indulgent dessert is worth leaving your diet at the door for.

Turkish coffee

Turkish people have been enjoying this caffeine-laden tipple since the sixteenth century. It’s thought that the Ottoman Governor of Yemen Özdemir Paşa introduced coffee beans to Turkey in 1517. Nowadays, coffee houses line the streets of Turkey’s major cities and city-dwellers carve time out of their busy days to meet loved ones for a coffee. Beyond its excellent taste, the most intriguing thing about Turkish coffee is reading your coffee grounds once you’ve emptied your mug. Locals have been doing this for centuries and, according to many Turks, there’s no better way to predict your future.